Elaines Light Rye Sesame Garlic Rolls |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1214 |
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Light, garlicky, and delicious, these rolls go perfectly with any main dish. Ingredients:
bearing in mind i never measure when cooking or baking, these ingredients are listed in approximations. |
ingredients |
approx 1 1/2 cups warm water |
1-2 tsp sugar |
1 pkg quick-rising yeast |
combine the above ingredients and allow the yeast to develop, approx 5-10 minutes. |
combine in a separate bowl |
1 – 1 1/2 tbsp garlic powder (not garlic salt) |
approx 2 cups white ‘best-for-bread’ flour |
approx 1 cup light rye flour |
2 tbsp sugar |
1-2 pinches of salt |
after the yeast has developed, stir it into the dry mixture and add |
1/2 cup water |
2 eggs, unbeaten |
1 tsp vanilla extract |
2 tbsp olive oil |
mix well. let the dough rest approx 5 minutes. |
Directions:
1. Knead approx 5 minutes after dough has rested. This dough does not need to be kneaded until blistered and smooth.
2. If using an electric oven, turn it on at 100*F for five minutes, then turn off. This will allow sufficient heat to proof the dough without drying it out.
3. If using a gas oven, the pilot light will provide sufficient heat.
4. Liberally coat the ball of dough with butter.
5. Allow the dough to proof until it is doubled in bulk, approx 1 – 1/2 hours.
6. Have ready:
7. Sesame seeds
8. Butter
9. Greased and floured baking dish
10. Flour the working surface, then remove the proofed dough, kneading gently for about 2 minutes. Break dough apart into 12 to 14 pieces, depending on the size of rolls you desire.
11. Shape into round balls, and place into the baking dish.
12. Again, liberally coat the rolls with butter, and sprinkle a liberal amount of sesame seeds on the tops.
13. Return to oven to proof again, approx 1/2 to 1 hour, until rolls have doubled in size.
14. Bake in 350*F oven 30-40 minutes, or until golden brown, and rolls sound hollow when tapped.
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